Description
A vibrant and healthy salad featuring grilled zucchinis, bell peppers, mushrooms, and a delicious garlicky dressing, perfect for summertime gatherings.
Ingredients
Scale
- 2 to 3 large green zucchinis
- 2 to 3 large yellow zucchinis
- 2 large sweet bell peppers
- 1 large red onion
- 10 to 12 large mushrooms
- 2 to 3 tbsp olive oil (for brushing onto veggies)
- Salt and black pepper
- 1 tsp smoked paprika
- 1 tsp EACH: dried thyme, dried rosemary
- 3 tbsp lemon juice
- 1/4 cup olive oil
- 6 to 8 garlic cloves (finely minced)
- 1/4 cup chopped cilantro (or parsley; or both)
- Salt and pepper (to taste)
Instructions
- Wash and slice all the vegetables well under cold water. Slice the zucchinis and bell peppers into thick rounds, the mushrooms in half, and the onion into wedges.
- Toss your vegetables in a large bowl with 2 to 3 tablespoons of olive oil, salt, black pepper, smoked paprika, thyme, and rosemary. Ensure every piece is evenly coated.
- Marinate the vegetables for about 10-15 minutes for flavors to meld while you prepare the grill.
- Preheat your grill to medium-high. Aim for it to be hot enough for beautiful grill marks.
- Use tongs to place your seasoned vegetables directly on the grill. Grill for about 5-7 minutes on each side until they show a golden char and tenderness.
- Remove the veggies from the grill and allow them to cool slightly, then chop into bite-sized pieces.
- Whisk together in a small bowl the lemon juice, 1/4 cup olive oil, finely minced garlic, and chopped cilantro (or parsley). Add salt and pepper to taste.
- Drizzle the dressing over the grilled vegetables, tossing gently to coat every piece.
Notes
Prep the veggies ahead of time and store grilled veggies in the fridge for a quick meal. Avoid overcrowding the grill to maintain a proper char.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg